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–+ servings
A bowl of creamy yellow soup with meatballs, garnished with chopped parsley. A wooden spoon is lifting one meatball from the bowl. The dish is set on a wooden surface.
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5 from 4 reviews

Meatballs in White Lemon Sauce

Tender meatballs are drizzled in a creamy white lemon sauce for a cozy dish that's perfectly delicious on its own or served over mashed potatoes. Ready in only 30 minutes, this comforting bowl is one you'll reach for again and again.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Soup
Cuisine: Bulgarian
Keyword: meatball recipe, soup, soup recipe
Servings: 4 portions
Author: The Modern Nonna

Equipment

Ingredients

The Meatballs

  • 1 lb turkey 450 grams
  • 1 egg
  • 2 tbsp grated onion or very finely minced
  • ⅔ cup Italian breadcrumbs I used my homemade
  • 1 tsp salt
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 5 cups broth of choice for poaching the meatballs

The Sauce

  • 4 tablespoons yogurt plain
  • 2 egg yolks
  • 1 lemon zested
  • 3 tablespoons flour
  • 3 cups broth chicken or vegetable
  • salt + pepper to taste

Instructions

The Meatballs

  • Combine all the meatball ingredients in a bowl, cover with plastic wrap, and refrigerate for 30 minutes to let the mixture firm up.
    A hand pours breadcrumbs from a measuring cup into a glass bowl containing ground chicken, an egg, salt, and pepper, on a wooden surface with kitchen items in the background.
  • Tip: depending on the ground meat, you may need to reduce the breadcrumbs. I like to start with 1/3 cup and if the meat is too "loose" to work with, gradually add more.
  • After 30 minutes, take it out and, with lightly oiled or wet hands, roll the mixture into 16-18 equal meatballs.
    A close-up of a hand holding a round, uncooked dough ball with herbs, above a wooden surface in natural sunlight.
  • Set a pot on the stove, add the broth, and bring it to a gentle simmer. Once it’s simmering, carefully drop in the meatballs one at a time. If the temperature drops, adjust the heat to bring it back to a simmer.
    A person holding a ball of meatball in a pot of broth.
  • Cook the meatballs until they reach 165°F (75C). With ground turkey, this usually takes about 6–8 minutes. Once cooked, remove the meatballs and place them into a bowl. Reserve 3 cups of the cooking broth for the sauce below.

The Sauce

  • Whisk the yogurt in a bowl until smooth. Add the egg yolks and lemon zest, and whisk again. Add the flour and mix until completely smooth.
    A hand holds a grater with fresh lemon zest over a metal bowl containing two eggs and white liquid, likely yogurt or cream, on a wooden surface.
  • Next, slowly pour in the warm broth, one cup at a time.
    A hand pours golden broth from a glass measuring cup into a stainless steel pot containing a whisk, set on a wooden countertop with kitchen utensils in the background.
  • Whisk vigorously between each addition. This tempers the mixture and brings the egg–lemon base up to temperature without curdling.
    A metal whisk stirring a creamy, light yellow mixture in a stainless steel pot on a wooden surface.
  • Transfer the mixture to a pot and cook over medium heat, whisking constantly, until the sauce thickens. Pour the lemon sauce over the cooked meatballs, garnish with parsley, and enjoy!
    Creamy yellow sauce is being poured from a blender over a bowl filled with round dumplings or meatballs, all placed on a wooden surface.

Video

Notes

  • Protein options: Instead of ground turkey, feel free to use ground chicken or lean pork as your protein.
  • Breadcrumbs: I love making these with my homemade Italian breadcrumbs, but you can easily church up a can of store-bought plain breadcrumbs by mixing in finely grated parmigiano and fresh herbs. Measure with your heart.
  • Yogurt alternatives: I like to use whole plain yogurt for this recipe, but you can also use skyr or Greek yogurt. If you're dairy-free, swap for your favorite almond, coconut, or soy based yogurt. 
  • Gluten-free swaps: To make this recipe Celiac-friendly, use gluten-free breadcrumbs and flour - they'll work beautifully!

Nutrition

Serving: 1 portion | Calories: 302kcal | Carbohydrates: 22g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 1653mg | Potassium: 379mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
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